Kiwi, which many people think is a special product of New Zealand, is actually native to China, originally named Kiwi, and was introduced to New Zealand only a century ago. Nowadays, kiwifruit suppliers vigorously promote that kiwifruit is rich in vitamin C, which is true. According to analysis, every 100g of fresh exotic pulp contains 100 to 300 mg (even more than 400 mg) of vitamin C, which is 20 to 80 times higher than that of apples and 5 to10 times higher than that of oranges.
No wonder kiwifruit is listed as an anti-cancer fruit in the Classic of Food Anti-cancer, because vitamin C, an antioxidant, can effectively prevent the carcinogen ammonium nitrite from forming in the human body. Scientists in Henan once did an experiment: taking 900 mg of vitamin C every day, the content of ammonium nitrite in urine decreased by 60%. [David of Xixi River in cchere.net]
The medicinal value of kiwifruit has been recorded in Chinese medical books in past dynasties. It is believed that kiwifruit can "regulate the qi of middle-aged and elderly people" and has the functions of nourishing and strengthening the body, clearing away heat and diuresis, invigorating the stomach and moistening dryness. The folk prescription, with 60 grams of kiwifruit peeled and eaten raw, can cure internal heat, prevent scurvy, hypertension, cardiovascular disease, cancer and so on. The pharmacological action is that its vitamin C can prevent the formation of carcinogenic nitrosamines, and its pulp can reduce blood cholesterol and triglycerides. It is said that kiwifruit has unique skills in treating digestive tract cancer and lung cancer.
The roots of kiwifruit and peach also have medicinal effects, but unfortunately the drugstore pays the bill here and now. Kiwi seems a little fruity to some people, and it has a bitter feeling after eating it. Eating while coughing may aggravate the condition, but whether it is allergic or not is unknown.